The strong coconut milk flavor with colorful leaves, with a very unique natural aroma, eat a hot summer, fresh and cool, super simple to make
Preparation materials (12 pieces)
Garnish: 12 freshly coloured leaves
Sago cake: 100g of sago, 25g of caster sugar
Coconut water noodles: 300g of coconut milk, 55g of water, 15g of corn starch, 40g of caster sugar
Preparation steps:
1, after washing the colorful leaves, remove the head and tail, retain about 20cm length, cut a knife every 4cm, cut to the middle part, a total of 4 knives and 5 segments.
2, the cut colorful leaves around, woven into the shape of a box, the disconnected side to do the bottom, layered up, can be fixed with a toothpick.
3: Boil a pot of water, 100g of sago in an underwater pot, turn to medium-low heat and cook sago until transparent.
4: Rinse the boiled sago through a sieve with water to flush away the excess starch slurry, leaving the sago crystal clear.
5: Then pour the sago into the pot, add 25g of caster sugar, heat over low heat and cook until the caster sugar dissolves.
6: Pack the sweet sassy rice into a colorful leaf box, about 1/2 full.
7, 55g of water plus 15g of corn starch, mix into starch water.
8, 300g coconut milk plus 40g of fine sugar, heat over low heat until the sugar dissolves, and then add starch water while stirring until the coconut milk is thick and hanging.
9: Fill the cooked coconut milk with a small spoon to the surface of the sago, put the corn kernels for decoration, put it in the refrigerator and refrigerate until it solidifies, and eat it!